Prep 7 mins
Cook 35 mins
I got some chicken thighs on sale the other day and threw this together. It was quick and easy!
- 8 chicken thighs (about 2lb)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1⁄4 cup margarine
- 1 (10 ounce) package frozen chopped spinach
- 1 jar pasta sauce (your favorite)
- 1 teaspoon dried basil leaves
- 1 package spaghetti
- 1⁄4 cup grated parmesan cheese
- Rinse the chicken under cold running water and pat dry with paper towels, set aside.
- Melt margarine in a large sillet on moderately high heat.
- Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
- Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
- Uncover skillet and push chicken to one side.
- Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
- Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
- Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
- Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
- Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
- Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
- Remove skillet from heat.
- Arrange drained spaghetti on a large platter.
- Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
- Arrange cheese-topped chicken thighs on top and serve immediately.
Defrosted some chicken thighs and wanted to try something different. Realised I had some spinach in the freezer and so got to work. Cut the cooking time slightly and didn't use margarine but a splash of olive oil instead. Delicious!
Thank you for this idea. My picky eating family actually enjoyed this. I want to substitute the spaghetti next time with angle hair pasta. Geralyn